My MOMS'S Recipes, and my thoughts on blogging lately.

I've been a little bit "over" blogging lately.

Well, not just blogging, all social media to be exact.

See, I LOVE my job, and that takes up a lot of my time.

I LOVE my little family (Logan and Sundance), 

and I love to spend any spare time with them.

I still LOVE cooking/eating/food in general and I love sharing those recipes.

But blogging, and all social media seems to take me away from those things lately.  

SO I am in a bit of a dilemma, maybe I will take a break from blogging soon,

maybe I will shut down this blog all together, I haven't made a decision,

but that's where my head is at as of late.

BUT I cooked a recipe from my mom Heid-Dog this week AND a recipe from my mother in law Momma B and they were both so delicious, so here they are for ya!

I have been hard at work preparing for a pretty epic murder mystery party I am hosting for Halloween this year and I will be cooking the soup below for the party.

I NEVER cook a new recipe for guests so I had to do a run through this week

and it was so delicious and just perfect for the fall season .

White Chicken Chili (but it's really more of a soup)

Ingredients:

1 box (32 oz.) chicken stock

3 (14.5 oz.) cans white beans (undrained)

5 cups of shredded, cooked chicken (rotisserie or boiled)

1 jar (16 oz.) salsa

1 block (8 oz.) pepper jack cheese grated

2 tsp. ground cumin

2 cloves of garlic (minced)

salt/pepper to taste

Directions:

Well this is an easy one, place all ingredients in a crock pot on high until cheese is well incorporated (can also do this on a stove-top). I cooked it for about 2 hours in the crockpot on high.

Serve with tortilla chips, avocado, cheese, and/or sour creme.

***Serves 6

Broccoli and Pepper Pasta with White Cream Sauce

Ingredients:

2 T butter

4 Chicken Breasts Cut into bite size pieces 

2 Bell Peppers (any color)

2 Cups Broccoli Florets

1 Cup chicken broth

1/2 tsp. garlic powder

salt/pepper to taste

1 package (8 oz.) cream cheese

6 oz. bowtie pasta (about 3 3/4 cups) cooked and drained

Directions:

1. In large skillet melt butter over medium-high heat.  Add chicken; stirring frequently.  Cook 3-4 minutes until chicken is white and cooked through.  Remove chicken. and set aside

2. Add broccoli, red pepper, chicken broth, garlic powder, and salt/pepper.  Cover and cook, stirring occasionally until broccoli is tender.  (About 5-7 minutes)

3. Return chicken to skillet and cook 1 minute longer.  Remove from heat.  Stir in cream cheese until smooth.  Add Bow tie pasta. Toss to coat.

***Serves: 4-6

ENJOY!! XO